Description
This Crock-Pot Posole is a cozy, slow-cooked Mexican soup featuring hominy, broth, and bold spices. It’s easy to prepare, full of flavor, and perfect for chilly days or effortless family dinners.
Ingredients
- 2 cans (25 oz each) hominy, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (10 oz each) enchilada sauce (red or green)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional toppings: shredded cabbage, sliced radishes, chopped cilantro, diced onion, lime wedges
Instructions
- Add the drained hominy, diced onion, and minced garlic to the Crock-Pot.
- Pour in the enchilada sauce and chicken broth. Stir to combine.
- Mix in cumin, oregano, chili powder, salt, and black pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. Stir once during cooking if possible.
- Taste and adjust seasoning if needed before serving.
- Serve hot with optional toppings like cabbage, radishes, cilantro, onion, or lime wedges.
Notes
- Use green enchilada sauce for a tangier flavor.
- Add cooked shredded chicken or beans for extra heartiness.
- For extra heat, include crushed red pepper flakes or a diced jalapeño.
- Vegetable broth can be used for a vegetarian version.
- Flavors deepen if made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
